Chili-Egg Puff

Most of our family and friends live on the west side of the mountains and when they come to visit they stay for the weekend. When it comes to making breakfast for them I want something that will feed a crowd and also something that we can all sit and enjoy together. Pancakes or omelets just are to hard to to for a crowd.  I love this recipe because we can all eat around the table together.

10 eggs
1/2 cup flour
1/2 pint sour cream
1 teaspoon baking powder
2  4oz cans diced green chilles
1 lb jack cheese (you can use Pepper Jack or Monterrey)
1 teaspoon salt and pepper

Beat eggs until light and lemon colored. Add flour, salt, pepper, sour cream and cheese then beat until smooth. Stir in chilies. Pour into a well buttered 9x13 pan (I use Pam cooking spray). Bake at 350 for 35 minutes or until top is brown and center is firm. Salsa is great on it and cilantro makes a great garnish.

I love summer salads. I get tired of the same old macaroni and potato salads. I think they sometimes tend to have too much mayo and in the heat of the summer you have to be careful because it can go bad very quickly. To combat that I have come up with a pasta salad with an oil based dressing.

Mediterranean Pasta Salad

1 12 pkg rainbow pasta spirals
1 3.8 can black or kalamada olives sliced (pitted)
1 6.5 oz jar marinated artichoke, chopped
2 zucchini sliced
1 small chopped red onion
1 7oz jar diced sun dried tomatoes packed in oil
1 1/2 cup grated Parmesan cheese
1 14 oz bottle Bernstines cheese and garlic dressing

Cook pasta according to package directions. Once pasta is cooked, drain in a colander and rinse with cool water.

In a large bowl combine pasta, olives, artichokes, zucchini, red onion and tomatoes and mix well.    Once it is mixed, add about 1/2 of the dressing and cheese. The pasta will soak up quite a bit of dressing so you may want to add a little more before serving.

This is a great summer salad but it is even better the next day!

Watermelon Salad

Here is another great summer salad and it's good for a large group. It serves about 20, but I have made it for as few as 8. It is very easy to cut in half.


This salad is also very pretty with all the greens and reds.

1 gallon cubed and drained watermelon
1 quart sliced cherry tomatoes
2 cups feta cheese
3 cup cilantro
1 1/2 cups diced red onions
1/2 cup olive oil
1/4 white balsamic vinegar
Salt and pepper

Cube watermelon and place in colander to drain. In another large bowl add sliced cherry tomatoes, cheese, cilantro and diced red onions. Once watermelon has drained add to tomatoes and cheese mixture. Toss all ingredients with oil and vinegar. Season to taste with salt and pepper.

Mexican Salad

I am always trying to think of a side dish to go with some of my Mexican dishes. I think I found one.

1 head of romaine
1/4 cup sliced black olives
1/4 cup sliced green onions
1/2 cup sliced cherry tomatoes
1/4 cup chopped cilantro
1/2 cup Queso Fresco

Dressing
1/4 cup low fat milk
3/4 cup mayo
1 1/2 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons dried oregano
2 tablespoons salsa (I use mild but if you like a little you can use hot)
1 cup tortilla strips

Mix all ingredients in a small bowl. Pour over salad, mix, then top with tortilla strips.

My husband and I go camping a fair amount during the summer. Since I am a foodie I can't get by with hamburgers and hot dogs and neither can our camping friends. I got this recipe from my friend Kathie.  It is great on the grill and is quick cooking.

Pesto Chicken
5 boneless skinless chicken thighs
1/4 cup pesto (I like Costco Kirkland brand)
2 tablespoons olive oil

Trim excess fat from chicken. Place in a glass baking dish. Mix together the pesto and olive oil. Rub on chicken and let set in fridge for at least 2 hours. The longer the better.
Place on grill or BBQ, cook until chicken is no longer pink, about 5 to 6 minutes per side.
While chicken is cooking make your dipping sauce

Dipping sauce
Mix together equal parts pesto and mayo

I love chocolate. During these hot summer months a chocolate dessert can sometime be too heavy. To lighten things up I took a bunt cake recipe and put a summer spin on it.

Limoncello Cake
1 lemon cake mix
1 small package lemon pudding
1 cup oil
4 eggs
1/4 cup lemon Vodka
1/4 limoncello
3/4 cup water

Combine all ingredients in a bowl and mix well. Pour in a greased bundt pan. Bake at 350 for 45 to 50 minutes.  Once the cake comes out of the oven, poke holes in it and pour in some limoncello while the cake is still hot.  When serving I like a raspberry sauce but you can also just dust it with powered sugar.

Raspberry Glaze
1 pint fresh raspberries
1/4 cup raspberry jam
2 teaspoons powdered sugar
1 teaspoon fresh lemon juice
2 teaspoons raspberry lemonade

It seems like I am always looking for some good summer salads. I know there are the standard potatoe, pasta and macaroni. The problem is my husband does not like any of these. Here is my spin on a summer broccoli salad.

2 bunches of broccoli floweretts
1/4 cup chopped red onions
3 slices thick cut bacon
1/4 cup dried cranberries
1/4 cup toasted almonds

Clean and trim floweretts off the broccoli stock. Place in a pot of salted boiling water. Blanch for about 1 to 2 minutes. Once they have cooked, place in a bowl of ice water to stop the cooking process (blanch).  Drain and place in a serving bowl. While they are cooling dice red onion and cook your bacon.  Once bacon has cooled, mix together red onion, cooked bacon, toasted almonds, dried cranberries and the cooked/blanched broccoli.

Dressing
1/2 cup mayo
2 teaspoons apple cider vinegar
4 teaspoons maple syrup
2 teaspoons champagne honey mustard

Mix dressing ingredients in a small bowl. Pour over salad and serve.

CC. Cocktail

Here is my first offering to kick off the relaunch of charcooks.com. Of course I am starting with a cocktail.  It is my spin on a French 75.  I call it a CC

1 oz lemon vodka

1/2 oz lemon simple syrup

Champagne

In a chilled cocktail shaker mix lemon vodka and lemon simple syrup, shake together Pour into champagne flute and top off with champagne.  Garnish with lemon zest. 

 To make lemon simple syrup mix together equal parts sugar and fresh lemon juice.  Simmer until sugar has dissolved.